Chickpea Chutney Masala

Chickpea All Rounder

Special Accompaniment to Dosas, Idlis, sandwiches, salads & vegetable currys

Ingredients

chick pea              500 gm
red chillies              10 gm
asafoetida                a pinch
tamarind               100 gm
copra                   150 gm
salt to taste

Roast chickpea and red chillies in a pan without oil. They should be roasted dry till the chickpea turns golden brown and the red chillies become crisp.  After allowing time to cool, powder them in a mixer to a smooth consistency.  Then add bits of tamarind and grind.  Then add the salt and grind. Then add the copra and grind. Let all the ingredients be mixed well. Store in an airtight container.

This powder can be used to prepare 'chutney' an accompaniment to Dosa and Idli. To prepare chutney, this powder is ground to a paste with freshly grated coconut and chopped coriander leaves. A little extra salt may be added, if necessary.  The chutney is seasoned with mustard and cumin roasted in oil.

Sandwiches can be prepared by applying this chutney on slices of bread. The powder can also be sprinkled on salads or added to vegetable preparations. This can be used for salad dressing or in the preparation of vegetable curry.